This recipe has real potential, however lacks depth,as is. I agree, the sauce should be doubled, but in different proportions. To make it "gourmet": After browning the seasoned chops and covering them, saute a small shallot and one clove garlic, both finely minced. When shallot and garlic have softened, add 1/3 c hot chicken broth, 2 Tbsp. good balsamic vinegar, 4 Tbsp. orange juice concentrate, 1 teasp. Dijon mustard and 1/3 c raspberry preserves. Bring to a boil, stirring to loosen the browned bits. Add juice from the covered pork chops as well. Reduce sauce slightly to thickness desired and lastly, stir in 1 Tbsp. butter in small pieces, stirring to dissolve. Place chops in sauce, simmering about 3-5 minutes, turning to glaze with sauce. Present chops on hot polenta or mashed potatoes with a fresh sprig of thyme on the chop. Serve with steamed asparagus or green peas.
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